How to Beat the whites ?
Dessert / / August 12, 2017
- salt of citric acid, a few drops of lime or lemon
- powdered sugar, you can fine sugar
- deep utensils for whipping proteins
Beat the whites, knowing all the details and tricks in the cellar.The first - we prepare the dishes.For whipping proteins need deep dishes.If there is a copper - great, if not - suitable metal, glass or ceramic.Plastic and aluminum cookware is best to set aside aside for the preparation of other dishes.
Here are a few little secrets, how to whip the whites, so they have turned thick and lush.The secret №1: utensils must be absolutely clean and dry, free of grease.If the capacity in which you have decided to shake up the proteins would be greasy, even slightly, probably not vzobyutsya proteins.Wipe the bowl with lemon juice and dry.
Separate the whites from the yolks.We do it carefully, because if you fall in proteins, even a little yolk proteins are not vzobyutsya.Secret №2: It is better to separate the whites in a
What temperature should be proteins?On this question there is no exact answer.Some believe that the proteins have to be ordinary temperature (room temperature).Other proteins that must be very cold.To understand how to whip the whites to a froth the best, you need to try the two options and make a conclusion.№3 Secret: To have a good chill whipping proteins can be put in 10 minutes in the freezer.
start beating whites at the initial rate.When a light foam, gradually increasing speed.After the foam starts to turn white, and increasing in volume, bring up to the maximum speed.Proteins after some time turn into a high fluffy white foam.It is believed that proteins are sufficiently crimped, if the foam does not flow by tilting the container.Otherwise you must continue whipping.
Tip number 4: In order to better and faster proteins whipped and kept longer magnificent form after whipping in a container of protein you need to add a few drops of lime juice, lemon or a few grams of citric acid.We also recommend adding a few grams of salt.
Tip number 5: If you want to whip the whites with sugar, it is better to use powder.It needs to be added to the protein, without stopping beating at low speed in a thin stream.